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Fish, East Asian

Eomuk tang with rice

Eomuk tang is a Korean soup of fish cake skewers simmered in a radish and dashi broth. For 4 people, it takes 35 minutes to make, it's an easy recipe, at €3.60 per person. The key is letting the radish cook until translucent so the broth turns out fragrant.

A Korean fish cake soup in a radish broth, deeply comforting, just like at the street food stalls.

Eomuk tang with rice
Total time
35 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Eomuk tang is the soup you'd find at Korean street food stalls, with fish cake skewers soaking in a clear, lightly salted broth. The radish simmers a good while with garlic and onion, it mellows out while giving the broth real body. The fish cake, folded accordion style on the skewer, soaks up the broth with every bite, simple but full of character.

This is the kind of dish to make on a weeknight when everyone needs something warm and comforting, a hot bowl with rice on the side. Kids love dipping the skewers, it's fun and not spicy at all if you go with turnip instead of black radish. Mon Chou suggests it as a change from the usual soups, with a format that works for curious guests too.

The ingredients

4 people

Fish counter

  • Surimi sticks 400 g

Fruits and vegetables

  • Black radish or turnips 300 g
  • Onion 1
  • Garlic 3 cloves
  • Scallions 3

Pantry

  • Instant dashi brothoften in the pantry 2 tsp
  • Soy sauceoften in the pantry 3 tbsp
  • Pepperoften in the pantry 1 pinch
  • Skewer sticks 8
  • Riceoften in the pantry 300 g

Allergens Fish, Shellfish, Gluten, Eggs, Soy

The step by step recipe

  1. Peel the radish and cut it into large cubes, mince the garlic and slice the onion.

    Black radish is sharper, turnip milder, adjust depending on the kids.

  2. Bring 1.2 liters of water to a boil with the dashi, radish, onion, garlic, and soy sauce. 12 min

    The radish should turn translucent.

  3. Cook the rice in salted water, then drain it. 11 min

    It's ready to serve alongside the soup.

  4. Thread the surimi accordion style onto the skewers and drop them into the broth. 5 min

    Real Korean fish cakes can be found at Asian grocery stores, surimi works great as a substitute.

  5. Add the sliced scallions and the pepper.

    Taste the broth before salting, the surimi is already salty.

  6. Serve the soup piping hot with the skewers, rice on the side.

    A bit of soy sauce mixed with mustard makes a great dip for the skewers.

Our tips to get it right

  • Keep the broth at a gentle simmer rather than a hard boil, the radish cooks more evenly and the broth stays clear.
  • Thread the skewers ahead of time and keep them in the fridge, they just need to go into the hot broth at the last minute.
  • If you find flat Korean fish cakes at an Asian grocery store, cut them into strips before threading, they hold better on the skewer than round surimi sticks.

The variations

  • Swap the surimi for homemade white fish dumplings for a more authentic version.
  • For a vegetarian version, use firm tofu sticks instead of surimi and a kombu broth instead of dashi.
  • To save time, skip the skewer step and just slice the surimi directly into the broth.

What to serve it with

  • Plain rice, already part of the recipe
  • Kimchi on the side
  • Green tea or lemon water

Storage

The broth keeps for 2 days in the fridge in a sealed container, store the rice separately. It freezes well without the skewers, which you add fresh when reheating. Reheat gently in a pot without letting it boil hard.

Questions about this dish

Can I use real fish instead of surimi?

Yes, white fish fillets blended with a bit of starch give a result close to Korean fish cakes. Surimi is still the quickest option for a weeknight recipe.

Is black radish required?

No, turnip works just as well and tastes milder, which makes it better for kids. Black radish gives a stronger, slightly sharp flavor.

Can the broth be made ahead?

Yes, you can make it the day before and keep it in the fridge. Reheat it gently before adding the fresh skewers.

Is dashi essential?

It adds an umami base that rounds out the broth, but you can swap it for vegetable broth if you don't have any. The flavor will be a touch lighter but the soup still works.

How long does it take to make an eomuk tang with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an eomuk tang with rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an eomuk tang with rice cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, shellfish, gluten, eggs, soy. Always check the labels of the products you buy.

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